Try them all! And it's just a matter of trial and error. Never stop trying new beer.
I don't drink anymore but when I did, I drank many diffrent types of brew to find out what I liked and what I did'nt.

Sam adams- any one
Guinness- black & tans
Hefenreffer Private stock
And if you can find it, try some "Crazy horse"
but be carefull...I've ended up in places where I had no clue as to how I got there!

NEVER DRINK AND DRIVE- Too many people die from stupid judgment. Drinking impairs too many senses. You end up going home with someone you thought was hot....but find out later...once sober, she had a huge hump on her back, with it's own name and zip code.

(Not that I'm speaking from experience. I've never had beer goggles, but I have friends with no morals)

Originally posted by Joe Turski Try them all! And it's just a matter of trial and error. Never stop trying new beer.

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Now there's a good advice. I see Murphy's on your list, good! It's one my favourites - I usually end up drinking atleast couple pints when I go to a bar, as I did today.

Beamish is quite like Murphy's, perhaps bit sweeter though. If you like dark, thick beer - I have no idea what you mean by 'nitros' - I strongly recommend that you try out porters. It's even more thicker and dark than stouts and best of the 'strong' beers, but don't let the 8% alc. vol. fool you, they taste very smooth and rich. One of the best porters is Sinebrychoff which is Finnish(available in USA too), and I also like Saku which is Estonian.

Oh, and if you ever see Irish dark ale called Spitfire, it's excellent stuff - almost black and creamy, quite close to stout. However, there are quite a few British beers labeled "Spitfire", most of them normal ales.

Oh, and as a Finn, I must mention lagers as Finland produces some excellent stuff. Koff(aka Sinebrychoff) and Sandels are good ones.

Nitrogenated beer. Needs a special tap and other equipment. The head is composed of mostly nitrogen, making it really thick, almost resembling shaving cream. Because the atmosphere is mostly nitrogen and has relatively little CO2, the liquid/vapor equilibrium for nitrogenated beers doesn't favor the vapor phase as much as the liquid/vapor equilibrium for regular CO2 beers. Thus the nitrogen tends to stay in the liquid-gas colloidal head for a longer period of time than CO2 will. So the head tends to be a lot creamier and lingers longer before escaping to the environment.

If you've ever had a can of beer with one of those 'widget' things inside, you've had a nitrogenated beer. The widget contains a small bladder with a volume of liquid nitrogen at a high pressure. As soon as the can opens, the bladder bursts, and the nitrogen instantly boils. Kinda neat, huh?